Frozen bone soup production process
Through the high-temperature stewing, concentration, sterilization and freezing processes of pork bones, chicken bones and animal fats, the problem of insufficient shelf life of bone broth after reducing additives and preservatives is solved, and a healthy bone broth production with a long shelf life is achieved.
Patent Information
- Application Number
- CN202311846293.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-12-29
- Publication Date
- 2025-07-01
AI Technical Summary
After reducing additives and preservatives, the shelf life of existing bone broth is difficult to guarantee and cannot meet consumers' demand for natural pollution-free products.
Porcine bone and chicken bone are used as the main raw materials, combined with animal fat, and through high-temperature stewing, concentration, sterilization, homogenization and rapid freezing, frozen bone soup is prepared, avoiding the use of additives and preservatives.
The prepared frozen bone soup has a shelf life of up to one year, is rich in nutrients, and is healthier and safer. When eaten, seasonings can be added according to personal taste.
Abstract
Description
Technical Field
[0001] The present invention relates to the field of food processing, and specifically relates to a bone soup processing technology. Background Art
[0002] Stock or soup base is a commonly used cooking auxiliary ingredient for people. For the convenience of preservation and transportation, during the production process of bone soup, additives, preservatives and other auxiliary materials will be added; in order to improve the taste, spices and the like need to be added.
[0003] In recent years, the requirements for food have become higher and higher. The addition of additives and preservatives should be as little as possible, and natural pollution-free products are the direction of pursuit. However, the reduction or cancellation of additives and preservatives directly leads to problems such as the shelf life of products. Summary of the Invention
[0004] Aiming at the deficiencies of the above-mentioned prior art, the purpose of the present invention is to provide a frozen bone soup production technology that can still obtain bone soup with a relatively long shelf life without using additives and preservatives.
[0005] To achieve the above purpose, the present invention provides the following technical solutions: A frozen bone soup production technology is realized according to the following steps:
[0006] Step (1) Weigh solid substances and water in proportion, where the solid substances include bone materials and fats, and the bone materials are pretreated;
[0007] Step (2) Stew the pretreated bone materials at 120°C for 2 - 3 hours, and then concentrate for 1 - 2 hours;
[0008] Step (3) Add fats to the concentrated liquid in proportion and sterilize at 90°C for 15 - 30 minutes;
[0009] Step (4) Cool the sterilized liquid to 50 - 60°C, and then homogenize and emulsify for 20 - 30 minutes;
[0010] Step (5) After cooling to 40 - 50°C, fill into containers;
[0011] Step (6) After filling, quickly freeze at -8°C to 10°C to obtain bone soup.
[0012] The bone materials are pig bones and chicken bones, where by mass percentage, pig bones are 50% - 60%, chicken bones are 20% - 30%, and fats are 20% - 30%.
[0013] The fats are animal fats.
[0014] The mass ratio of the solid substances to water is 1:1.
[0015] The present invention is mainly prepared from water, aggregates and fats, without adding additives and preservatives, which is healthier and more beneficial to the body, and does not add any spices. When eating, seasonings can be added according to personal taste. Detailed implementation mode
[0016] In order to make the purpose, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with embodiments.
[0017] A production process of frozen bone broth is realized according to the following steps:
[0018] Step (1): Weigh solid substances and water in proportion. The mass ratio of the solid substances to water is about 1:1.
[0019] The solid substances include aggregates and fats. The aggregates are pig bones and chicken bones. By mass percentage, pig bones are 50%-60%, chicken bones are 20%-30%, and fats are 20%-30%. The aggregates are pretreated; the fats are animal fats.
[0020] Step (2): Stew the pretreated aggregates at about 0.1 Mpa and 120°C for 2-3 h, and then concentrate for 1-2 h;
[0021] Step (3): Add fats to the concentrated liquid in proportion and sterilize at 90°C for 15-30 min;
[0022] Step (4): Cool the sterilized liquid to 50-60°C, and then homogenize and emulsify for 20-30 min;
[0023] Step (5): After cooling to 40-50°C, fill into containers;
[0024] Step (6): After filling, quickly freeze at -8°C to 10°C to obtain bone broth.
[0025] Example 1:
[0026] Step (1): Weigh 500 Kg of solid substances and water in proportion. The solid substances include aggregates (pig bones and chicken bones) and fats. Among them, there are 250 Kg of pig bones, 150 Kg of chicken bones, and 100 Kg of fats. The aggregates are pretreated; the fats are animal fats, such as lard.
[0027] Step (2): Stew the pretreated aggregates at 120°C for 2-3 h, and then concentrate for 1-2 h;
[0028] Step (3): Add fats to the concentrated liquid in proportion and sterilize at 90°C for 15-30 min;
[0029] The liquid after sterilization in step (4) is cooled to 50 - 60 °C, and then homogenized and emulsified for 20 - 30 min;
[0030] After cooling to 40 - 50 °C in step (5), it is filled;
[0031] After filling in step (6), it is quickly frozen at -8 °C to 10 °C to obtain bone broth.
[0032] Example 2:
[0033] Weigh the solid substances and 500 Kg of water in proportion. The solid substances include bone materials (pig bones and chicken bones) and grease. Among them, there are 260 Kg of pig bones, 120 Kg of chicken bones, and 130 Kg of grease. The bone materials are pretreated; the grease is animal grease.
[0034] In step (2), the pretreated bone materials are stewed at 120 °C for 2 - 3 h, and then concentrated for 1 - 2 h;
[0035] In step (3), grease is added to the concentrated liquid in proportion, and sterilized at 90 °C for 15 - 30 min;
[0036] The liquid after sterilization in step (4) is cooled to 50 - 60 °C, and then homogenized and emulsified for 20 - 30 min;
[0037] After cooling to 40 - 50 °C in step (5), it is filled;
[0038] After filling in step (6), it is quickly frozen at -8 °C to 10 °C to obtain bone broth.
[0039] Example 3:
[0040] In step (1), weigh the solid substances and 500 Kg of water in proportion. The solid substances include bone materials (pig bones and chicken bones) and grease. Among them, there are 290 Kg of pig bones, 110 Kg of chicken bones, and 100 Kg of grease. The bone materials are pretreated; the grease is animal grease.
[0041] In step (2), the pretreated bone materials are stewed at 120 °C for 2 - 3 h, and then concentrated for 1 - 2 h;
[0042] In step (3), grease is added to the concentrated liquid in proportion, and sterilized at 90 °C for 15 - 30 min;
[0043] The liquid after sterilization in step (4) is cooled to 50 - 60 °C, and then homogenized and emulsified for 20 - 30 min;
[0044] After cooling to 40 - 50 °C in step (5), it is filled;
[0045] After filling in step (6), it is quickly frozen at -8 °C to 10 °C to obtain bone broth.
[0046] Example 4:
[0047] Step (1). Weigh the solid substances and 500 Kg of water in proportion. The solid substances include aggregates (pig bones and chicken bones) and fats. Among them, there are 300 Kg of pig bones, 100 Kg of chicken bones, and 100 Kg of fats. The aggregates are pretreated; the fats are animal fats.
[0048] Step (2). Stew the pretreated aggregates at 120 °C for 2 - 3 h, and then concentrate for 1 - 2 h;
[0049] Step (3). Add fats to the concentrated liquid in proportion and sterilize at 90 °C for 15 - 30 min;
[0050] Step (4). Cool the sterilized liquid to 50 - 60 °C, and then homogenize and emulsify for 20 - 30 min;
[0051] Step (5). After cooling to 40 - 50 °C, fill into containers;
[0052] Step (6). After filling, quickly freeze at -8 °C to 10 °C to obtain bone soup.
[0053] Example 5:
[0054] Step (1). Weigh the solid substances and 500 Kg of water in proportion. The solid substances include aggregates (pig bones and chicken bones) and fats. Among them, there are 250 Kg of pig bones, 100 Kg of chicken bones, and 150 Kg of fats. The aggregates are pretreated; the fats are animal fats.
[0055] Step (2). Stew the pretreated aggregates at 120 °C for 2 - 3 h, and then concentrate for 1 - 2 h;
[0056] Step (3). Add fats to the concentrated liquid in proportion and sterilize at 90 °C for 15 - 30 min;
[0057] Step (4). Cool the sterilized liquid to 50 - 60 °C, and then homogenize and emulsify for 20 - 30 min;
[0058] Step (5). After cooling to 40 - 50 °C, fill into containers;
[0059] Step (6). After filling, quickly freeze at -8 °C to 10 °C to obtain bone soup.
[0060] Example 6:
[0061] Step (1). Weigh the solid substances and 500 Kg of water in proportion. The solid substances include aggregates (pig bones and chicken bones) and fats. Among them, there are 255 Kg of pig bones, 110 Kg of chicken bones, and 135 Kg of fats. The aggregates are pretreated; the fats are animal fats.
[0062] Step (2): Stew the pretreated aggregate at 120°C for 2 - 3 h, and then concentrate for 1 - 2 h;
[0063] Step (3): Add oil to the concentrated liquid in proportion and sterilize at 90°C for 15 - 30 min;
[0064] Step (4): Cool the sterilized liquid to 50 - 60°C, and then homogenize and emulsify for 20 - 30 min;
[0065] Step (5): After cooling to 40 - 50°C, fill into containers;
[0066] Step (6): After filling, quickly freeze at -8°C to 10°C to obtain bone broth.
[0067] In this application, the frozen bone broth can be frozen at -18°C and has a shelf life of up to one year. Its nutritional components are shown in the following table.
[0068] Nutritional Component Table
[0069] Item Per 100g NRV% Energy 1823kJ 22％ Protein 18.0g 30％ Fat 41.0g 68％ Carbohydrate 0g 0 Sodium 800mg 40％
Claims
1. A production process of frozen bone soup, characterized in that it is Implemented according to the following steps: Step (1): Weigh the solid substances and water in proportion, where the solid substances include aggregates and fats, and the aggregates are pretreated; Step (2): Stew the pretreated aggregates at 120 °C for 2 - 3 h, and then concentrate for 1 - 2 h; Step (3): Add fats to the concentrated liquid in proportion and sterilize at 90 °C for 15 - 30 min; Step (4): Cool the sterilized liquid to 50 - 60 °C, and then homogenize and emulsify for 20 - 30 min; Step (5): Cool to 40 - 50 °C and then fill; Step (6): After filling, quickly freeze at -8 °C to 10 °C to obtain bone broth.
2. The production process of frozen bone broth according to claim 1, wherein The aggregates are pig bones and chicken bones, where by mass percentage, pig bones are 50% - 60%, chicken bones are 20% - 30%, and fats are 20% - 30%.
3. The production process of frozen bone broth according to claim 1, characterized in that: The fats are animal fats.
4. The production process of frozen bone soup according to claim 1, characterized in that: The mass ratio of the solid substances to water is 1:1.